162 Dairy Bacteriology. 



resulted in the production of the peculiar variety, even 

 though the methods of manufacture and curing were 

 closely followed. The similarity in germ content in dif- 

 ferent varieties of cheese made in the same locality has 

 perhaps a bearing on this question of flavor as related to 

 bacteria. Of the nine different species of bacteria found 

 in Emmen thaler cheese by Adametz, eight of them were 

 also present in ripened Hauskase. If specific flavors are 

 solely the result of specific bacterial action, it might 

 naturally be expected that the character of the flora would 

 differ. 



The present state of our knowledge does not permit 

 any definite statement being made with reference to the 

 cause of flavor- production in the hard type of cheese, 

 such as cheddar and Emmenthaler. 



171. Ripening 1 of moldy cheese. In a number of 

 foreign cheese, the peculiar flavor obtained is in part 

 due to the action of various fungi which grow in the 

 cheese, and there produce certain by-products that flavor 

 the cheese. Among the most important of these are the 

 Roquefort cheese of France, Stilton of England, Gor- 

 gonzola of Italy. 



Roquefort cheese is made from goat's or cow's milk, 

 and in order to introduce the desired mold, which is 

 nothing more than Penicillium glaucum, the ordinary 

 bread mold, carefully prepared moldy bread crumbs are 

 added to the curd. The cheese are ripened in limestone 

 caverns where the temperature and moisture content are 

 quite constant. When partially cured, they are placed 

 in a machine that punches them full of small holes. 

 These slender canals allow the mold organism to pene- 

 trate the whole mass more thoroughly; the moldy straw 

 matting upon which the ripening cheese are placed help- 

 ing to furnish an abundant seeding of the desired germ. 



